All Day Café | Pappardelle With Duck Ragu
A hearty recipe for Pappardelle With Duck Ragu from All Day Café.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwinetravel.com.au.
Cooking tools:
- Heavy-based saucepan
- Flameproof casserole dish
- Saucepan
- Potato peeler
- Cutting board
- Chef's knife
- Mixing spoon
- Tongs
- Slotted spoon
- Colander
- Fine-mesh sieve
- Grater
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Tin opener
- Plate
- Serving bowl
- Spoon
- Fork
- Pepper mill
- Mortar and pestle
- Spice grinder
- Ladle
- Kettle
Ingredients
- 2 tablespoons olive oil
- 4 duck marylands (leg quarters)
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 teaspoons fennel seeds, ground
- 250 ml (9 fl oz/1 cup) red wine
- 1 orange, zest removed in strips with a potato peeler
- 1 cinnamon stick
- 500 ml (17 fl oz/2 cups) chicken stock or vegetable stock
- 400 g (14 oz) tin crushed tomatoes
- 500 g (1 lb 2 oz) pappardelle pasta
- 2 tablespoons chopped flat-leaf (Italian) parsley
- 4 tablespoons finely grated pecorino cheese
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